West Bend L4805 manual Problem, Possible Cause Dark crust setting used

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PROBLEM

5.Dark Crust Color.

6.Loaf of Bread is Burned.

7.Crust Too Thick.

8.Flat Loaves, No Rising.

9.Short Loaves. (under 5 inches)

POSSIBLE CAUSE Dark crust setting used.

Bread maker malfunctioning.

Bread baked too long.

Yeast omitted.

Yeast too old.

Liquid too hot.

Too much salt added.

Sugar or other sweetener omitted.

If using timer, yeast got wet before bread making process started.

Typical for 1 pound loaves and recipes using whole wheat flour.

Not enough liquid.

Sugar omitted or not enough added.

Wrong type of flour used.

Not enough yeast used or too old.

Wrong type of yeast used.

SOLUTION

Use Light or Medium crust color setting the next time.

Call number listed on front of book or on back of bread maker for service information.

Use lighter crust color setting the next time to shorten bake time.

Assemble ingredients as listed in recipe.

Check expiration date.

Use lukewarm liquid, 90-100° F.

Use amount recommended.

Assemble ingredients as listed in recipe.

Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids.

Normal situation, no solution

Increase liquid by 1 tablespoon.

Assemble ingredients as listed in recipe.

Use type of flour recommended.

Measure amount recommended and check freshness date on package.

Use correct type of yeast, especially important for bread machine/fast- rising yeasts.

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Contents Important Safeguards Automatic Bread & Dough MakerStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Button Bread Select Settings Time to complete in Hours and MinutesClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Can be removed Clean After Each USEBasic Whole Dough Specialty WheatSpecial Notes Bake Special NoteTroubleshooting Guide Problem Possible CauseSolution Possible Cause Dark crust setting used ProblemProblem Possible Cause Problem Possible Cause Solution Ingredients OLD Fashioned White BreadBread Flour SugarDRY Milk Country White BreadPotato Bread ALL Purpose orEGG Bread Butter or MargarineOatmeal Bread Honey Honey Oatmeal BreadDill Bread Dill WeedDried Parsley Flakes Garlic BreadGarlic Powder Classic RYE BreadVegetable OIL Dijon RYE BreadMolasses Dijon Style MustardDried Onion Soup Bread Pumpernickel RYE BreadButtermilk 95F/35C Dried Onion SOUP/RECIPE MIXEvaporated Milk Pumpkin NUT BreadCanned Pumpkin Ground NutsFrench Bread Grain Cereal MULTI-GRAIN French BreadAvailable at health Food stores MULTI-GRAIN BreadGrated Parmesan Italian HerbCheese Italian SeasoningRaisins CinnamonCinnamon Oatmeal Raisin Bread Ground CinnamonShredded Sharp Cheese BreadWhole Wheat Bread Setting Half Whole Wheat Bread 100% Whole Wheat BreadCracked Wheat Cracked Wheat BreadCereal Whole Wheat OAT Bran BreadBUTTERMILK, 95F/35C Buttermilk Wheat BreadBaking Soda Bread MachinDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt Teaspoon Basic Dinner ROLLS/BREAD SticksTablespoons Butter or Margarine Teaspoons ½ teaspoonsFor Parker House Rolls Slightly Beaten EGG WhiteFor Cloverleaf Rolls For FOUR-LEAF Clover RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon Bread MACHINE/ Fast Rise Yeast RYE Dinner RollsCoarse SALT, Optional Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons Whole Wheat Pizza Dough¼ cups ½ teaspoonOlive OIL FocacciaGrated Parmesan Cheese Rosemary LeavesCroissants ButterCold BUTTER, sliced thin Page Filling Cinnamon Rolls⅓ cup MeltedRaised Doughnuts Vegetable ShorteningBagels Coarse Salt Soft PretzelsRowlands@alliedcoffee.com Service@factoryoutletappliance.com